For today’s installment of Art of Beer Cooking, I’d like to try something a little different. Last Christmas, I bought a share at a CSA in Boyceville, Wisconsin called Eener Farms for my parents. Now, the vegetables are flowing in each week and my master plan to get my parents to branch out in their diets is coming up short. So, its fallen to me to get creative and hone my own culinary skill set.

In this spirit, I’d like to offer up a sort of challenge, or perhaps a call to culinary action. With a package of kale and beets, I wanted to replicate a version of one of the most delicious dishes I’ve ever had from the Strip Club Meat and Fish in St. Paul: pork belly and fried egg on a bed of roasted beets. I don’t have a solid recipe to go off, so I have decided to create my own; but I also want to take it to the next step by asking you, our readers, to join in this endeavor and create your own twist on this recipe.